Gluten-Free Quinoa Bites

Published: May 16, 2014
Updated: March 14, 2019

Packed with bone building vitamins and minerals

You don’t have to be a vegetarian to love these appetizers! These gluten-free quinoa bites are a great nutritious appetizer that can be made for a large gathering with friends, or a more quaint dinner with your loved one. The main ingredient, quinoa, was unfamiliar to many but the interest in quinoa has increased dramatically in recent years. Quinoa is a great source of the omega-3 fatty acids (which most commonly found in plants), vitamin E, protein, magnesium and phosphorous. [1] Most grains are considered to be inadequate protein sources – but not quinoa! Quinoa is a complete protein source that boasts many phytonutrients too!

Packed with bone building vitamins and minerals

Gluten-Free Quinoa Bites

Start cooking these tasty gluten-free quinoa bites today and let me know what you think!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Snack
Cuisine American
Servings 24 servings
Calories 48 kcal

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 large eggs
  • 1 cup mozzarella cheese shredded
  • 2 tsp garlic minced
  • 1/2 cup fresh basil chopped (or 2 tablespoons dried)
  • 1/2 cup cherry tomatoes diced
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Pizza sauce for dipping

Instructions
 

  • Preheat oven to 350 degrees.
  • Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
  • Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
  • Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
  • Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan
  • Serve warm with sauce for dipping.

Nutrition

Calories: 48kcalCarbohydrates: 4gProtein: 2gFat: 1gCholesterol: 21mgSodium: 85mgPotassium: 60mgVitamin A: 145IUVitamin C: 0.9mgCalcium: 32mgIron: 0.5mg
Keyword gluten-free, quinoa, vegetarian
Tried this recipe?Let us know how it was!

Reference

  1. http://whfoods.org/genpage.php?tname=foodspice&dbid=142

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This article features advice from our industry experts to give you the best possible info through cutting-edge research.

Prof. Didier Hans
PHD, MBA - Head of Research & Development Center of Bone Diseases, Lausanne University Hospital CHUV, Switzerland,
Lara Pizzorno
MDiv, MA, LMT - Best-selling author of Healthy Bones Healthy You! and Your Bones; Editor of Longevity Medicine Review, and Senior Medical Editor for Integrative Medicine Advisors.,
Dr. Liz Lipski
PhD, CNS, FACN, IFMP, BCHN, LDN - Professor and Director of Academic Development, Nutrition programs in Clinical Nutrition at Maryland University of Integrative Health.,
Dr. Loren Fishman
MD, PhD - Medical Director of Manhattan Physical Medicine & Rehabilitation and Founder of the Yoga Injury Prevention Website.,
Dr. Carole McArthur
MD, PhD - Professor of Immunology, Univ. of Missouri-Kansas City; Director of Residency Research in Pathology, Truman Medical Center.,